Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing

I knew it wouldn’t be that challenging to eat savoury dishes without sweetener. I don’t need the sweetness at mealtime. Right now, I have been getting my fix from roasting and coaxing the sugars from vegetables.

However, I like to eat raw veggies, too. Even if it is winter (yes, snow = wintertime). In the summer, I had a habit of adding fruit to my salads. Now, I add more vegetables instead. Red peppers are quite sweet, too, as well as snap peas. Carrots, too!

I also like tart ingredients, which begs for a bit of sweetener to be added to my dressings. For now, I tried to keep the tart ingredients to a minimum to help keep the sweeteners lower. I can’t stay away from lime and lemon too long but I did not find this dressing was lacking without sweetener.

This is a great salad, focusing on sweeter vegetables (red pepper, carrot and snap peas) while contrasting it with more bitter/greener veggies like baby bok choy and just cooked broccoli. Edamame gives some sustenance to a veggie-heavy bowl. The dressing was complex, with ginger, miso and lime, as well as toasted sesame oil and tamari. I wasn’t sure about it when I tasted it on a spoon, but combined with the veggies, topped with toasted sesame seeds, everything was well matched.

I would hate to mislead you that this is a very unchallenging challenge. One just needs a plan.

Nevermindtheconstantbombardmentoffabulousdishesfromfellowbloggers, and with fruit galore in our kitchen for Rob, there continues to be a lot of temptation. Especially when I find an apple to be a quick, satisfying snack. Or there are berries in the fridge. However, I replaced that snack with raw carrots and hummus. I am also drinking a lot more tea. Three times a day. I am loving all things chai right now, especially Yogi’s Tahitian Vanilla Hazelnut which is a creamy, sweet chai blend. Except after a week of nearly daily consumption did I realize that one of its ingredients is stevia leaf, which explains its sweetness. I have a fewother stevia-free chai blends that I have added into my tea rotation, though.

My biggest fear was breakfast actually (no fruit in my oatmeal?!), but I will share those thoughts in another post. :)

Yes, me too- miso in everything! I have maybe 2 tbsp of white miso left and I debated whether I should buy more since the packages are so big and last years…. (and we’re moving) but then I unearthed red miso and knew all was good and I could last until the move to Houston. :)

Does this get any healthier?? I need a hit of this after this week’s eats.. hehe. Diggin the idea of miso in the dressing. I’m not too familiar with different types of miso though. I see a few distinctly colored ones at most Asian markets. Any preference on brand?

A sweet white miso is a good beginner miso. I don’t really have any suggestions on brands, just pick something that looks good. The great thing about miso is that it will basically keep indefinitely in your fridge. :)

I doubt I’d undertake such a challenge. That said, I am by nature more of a savory girl than sweet, and I do love savory breakfasts–especially at this time of year, when smoothies don’t appeal as much. They’re a lovey way to start the day! And this is a great bowl.

great salad, janet.
and appreciate so much your willness, should take you as an example, but it’s reallu hard for me to miss bread & co. :-)
maybe with the New year I might make new and healrthy proposals :-)
I know Yogi’s teas and they are fantastic! :-)
thanks for your participation, recap will be on line soon.